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Name: Spiced Almond Butter Chickpea Granola
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: Toasted Chickpeas; 4 oz chickpeas drained and rinsed; 1/4 tsp Cinnamon; 1 tsp coconut sugar; 1/2 tsp coconut oil melted; Granola; 1/2 cup cashews roughly chopped; 1 cup rolled oats; 0.13 cup almond butter; 1.5 tbsp Ground Flaxseed; 1/2 tbsp Cinnamon; 1/4 tsp Nutmeg; 1/4 tsp Ginger ground; 1.5 tsp coconut sugar; 1/4 tsp Sea Salt; 1/2 cup coconut flakes; 1/2 cup fresh berries; 1/8 cup Maple Syrup; 1/8 cup coconut oil

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INGREDIENTS

Toasted Chickpeas
4 oz chickpeas ; drained and rinsed
1/4 tsp Cinnamon
1 tsp coconut sugar
1/2 tsp coconut oil ; melted
Granola
1/2 cup cashews ; roughly chopped
1 cup rolled oats
0.13 cup almond butter
1.5 tbsp Ground Flaxseed
1/2 tbsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger ; ground
1.5 tsp coconut sugar
1/4 tsp Sea Salt
1/2 cup coconut flakes
1/2 cup fresh berries
1/8 cup Maple Syrup
1/8 cup coconut oil

INSTRUCTIONS

Prepare granola: Line a baking sheet with parchment paper. In a large bowl combine cashews, oass, almond butter, 1/8 cup maple syrup, 1.8 cup coconut oil, flax seeds, cinnamon, nutmeg, ginger, coconut sugar, and sea salt. Spread in an even layer on baking tray. Bake for 20 minutes and remove from oven. Add the roasted chickpeas and coconut flakes and bake for an additional 5 to 10 minutes or until coconut flakes are lightly golden. Watch closely! Coconut flakes will burn and start a fire in your oven!

Remove granola from oven and let cool slightly. Serve with fresh berries, almond milk, and coconut yogurt. Enjoy! Or you can just eat it as is or top plain yogurt with some berries on the side. I didn't especially like the almond milk in it.

NOTES

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Spiced Almond Butter Chickpea Granola

Toasted Chickpeas
4 oz chickpeas drained and rinsed
1/4 tsp Cinnamon
1 tsp coconut sugar
1/2 tsp coconut oil melted
 Granola
1/2 cup cashews roughly chopped
1 cup rolled oats
0.13 cup almond butter
1.5 tbsp Ground Flaxseed
1/2 tbsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger ground
1.5 tsp coconut sugar
1/4 tsp Sea Salt
1/2 cup coconut flakes
1/2 cup fresh berries
1/8 cup Maple Syrup
1/8 cup coconut oil

Preheat oven to 400 degrees. Prepare toasted chickpeas first. Drain, rinse, and pat dry chickpeas. Add to baking sheet and drizzle with coconut oil, coconut sugar and cinnamon. Toss to coat. Bake chickpeas 10 minutes, shake the tray and bake another 10 minutes. Chickpeas are done when golden and crunchy. Remove from oven and let cool. 
Prepare granola: Line a baking sheet with parchment paper. In a large bowl combine cashews, oass, almond butter, 1/8 cup maple syrup, 1.8 cup coconut oil, flax seeds, cinnamon, nutmeg, ginger, coconut sugar, and sea salt. Spread in an even layer on baking tray. Bake for 20 minutes and remove from oven. Add the roasted chickpeas and  coconut flakes and bake for an additional 5 to 10 minutes or until coconut flakes are lightly golden. Watch closely!  Coconut flakes will burn and start a fire in your oven! 
Remove granola from oven and let cool slightly. Serve with fresh berries, almond milk, and coconut yogurt. Enjoy! Or you can just eat it as is or top plain yogurt with some berries on the side. I didn't especially like the almond milk in it.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 2 Servings

Calories: 1107
Calories from Fat: 568 (51%)

Amt Per Serving		% DV

	Total Fat 63.1g	84 %
	Saturated Fat 24.8g	124 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 12.6g
Cholesterol 0mg		0 %
Sodium 313mg		11 %
Potassium 1349.7mg		36 %
Total Carbohydrate 114.5g		34 %
	Dietary Fiber 24.7g	99 %
	Sugars, other 89.8g
Protein 31g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1107

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